Polish Style Stuffed Zucchini
Stuffed zucchini creates a perfect balance between a hearty Polish-style filling and the light veggie boat that is perfect for summer.Yield: 4 zucchini boats
Servings: 4 people
Calories: 296kcal
Ingredients
- ½ c white rice, dry
- 1 teaspoon oil
- 1 onion, diced
- 2 (7-8 inch long) zucchini
- ½ lb ground beef (90% lean)
- 1 egg
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ¾ teaspoon salt
- ¾ teaspoon ground white pepper
- ¼ c breadcrumbs
Instructions
- Preheat your oven to 350F.
- Bring 1 c of water to a boil. Add rice and cook 7-10 minutes, until the rice just starts to soften. (It should still be firm in the middle.) Drain rice immediately and set aside.
- While the rice is cooking, heat oil in a small frying pan and sauté onions over medium heat for 3-5 minutes, until golden. Remove from the heat and set aside.
- Slice the zucchini length-wise and scrape out the core, creating a boat with about a half inch of flesh on all sides.
- In a large bowl, mix sautéed onions, par-cooked rice, raw ground beef, egg, and spices. Fill the zucchini boats with the stuffing. Top with breadcrumbs.
- Place the stuffed zucchini boats on an aluminum foil lined baking pan and bake, uncovered for 45 minutes, or until the top is golden and the internal temperature is 165F.
Nutrition
Serving: 1half zucchini, stuffed | Calories: 296kcal | Carbohydrates: 29.6g | Protein: 21.6g | Fat: 9.9g | Saturated Fat: 6.4g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 564mg | Fiber: 2.5g | Sugar: 3.2g